Becky Luigart-Stayner; Melanie J. Clarke
Yield
4 servings (serving size: 1 1/2 cups salad and 3 ounces steak)

The design of a serrated knife makes it ideal to cut through the skin of soft, juicy tomatoes as well as to cube the bread for this salad. Mincing shallots, slicing flank steak and onions, and chiffonading basil are all tasks well suited to a chef's knife.

How to Make It

Step 1

To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 tablespoon red wine vinegar; seal bag. Marinate in refrigerator 2 hours.

Step 2

To prepare salad, combine 1 tablespoon red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally.

Step 3

Prepare grill.

Step 4

Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

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